How To Grill Steaks On Charcoal Grill Recipes
HOW TO GRILL STEAKS ON CHARCOAL GRILL
Tender, juicy steaks bursting with flavor on your Charcoal Grill!
Provided by Julie Evink
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- First prepare steak seasoning by combining all ingredients in a mixing bowl and stirring until completely mixed.
- Take steaks out of fridge and season them liberally on both sides. Let rest for 30 minutes.
- Set up your charcoal grill with a hot zone for direct heating along with a medium heat zone for indirect heat using Kingsford Hardwood Charcoal Briquettes.
- When ready to grill pour cooking oil onto a folded paper towel and oil the grate using a long-handled tongs.
- After the steak is done resting place your steaks on the hot zone and let them sit for two minutes, then give them a quarter turn and sear for another two minutes. Then flip them over but don't set them down in the same spot (this spot will be cooler). Let them sit for two minutes, give them a quarter turn and place them in the indirect heating zone (not directly over the coals).
- Continue cooking the steaks over the indirect heat to desired doneness. You do not need to flip the steak while it cooks indirectly.
- Remove steak from grill, place on cutting board and tent with aluminum foil. Let rest for five minutes. Remember the temperature will rise a few degrees while the juices redistribute into the meat.
Nutrition Facts : Calories 494 kcal, Carbohydrate 5 g, Protein 46 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 137 mg, Sodium 1871 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
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- In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
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- If you’re feeling really adventurous, you can try cooking your steaks directly on the charcoal. If you’re not quite ready for that yet, just follow these five steps for cooking any type of steak on a charcoal grill.
- Take your steaks out of the refrigerator and let them sit out for about 20 minutes before putting them on the grill. They’ll cook faster and more evenly while holding seasoning better.
- About 15 minutes before putting them on the grill, give your steaks some salt and pepper. This will allow enough time for the salt to properly dissolve and flavor the meat. For lesser quality cuts of meat, go ahead and use your favorite sauce or rub to add some flavor. But for higher grade cuts, some salt and pepper is all you need to preserve the natural flavors of the steak.
- Set up your charcoal with a hot zone for direct heating and a medium heat zone for indirect heat. You’ll want to use both for cooking your steak.
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